
Maple Sausage Breakfast Quesadillas
Quesadillas borrow a sweet note from North American breakfast tables in this handheld mash-up. Maple-kissed sausage and soft scrambled eggs tuck into sharp cheddar between crisp flour tortillas.
Estimate for one serving
- 510 cal
- 26g protein
- 32g carbs
- 32g fat
- 2g fiber
Every recipe here is free to read.
TrendingBreakfastQuesadillaSausageEggsKid-friendlyMake-aheadBritish
Ingredients
- 8 oz breakfast sausage links or bulk sausage
- 6 large eggs
- 2 Tbsp whole milk
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 1/2 cups shredded sharp cheddar cheese
- 4 flour tortillas (8-inch)
- 3 Tbsp, plus more for serving pure maple syrup
- 2 Tbsp unsalted butter
- 2 Tbsp chopped fresh chives
Instructions
- 1Cook the sausage in a large nonstick skillet over medium heat, breaking it into small crumbles with a wooden spoon, until browned and cooked through, about 6–8 minutes. Transfer to a paper-towel-lined plate and wipe the skillet clean.
- 2In a bowl, whisk eggs, milk, salt, and pepper until uniform and slightly frothy.
- 3Melt butter in the same skillet over medium-low heat. Pour in the eggs and cook slowly, pushing curds from the edges toward the center with a spatula, until just set but still glossy and soft, about 3–4 minutes. Remove from heat.
- 4Lay tortillas flat. On one half of each tortilla, layer a quarter of the cheese, sausage crumbles, soft scrambled eggs, a drizzle of maple syrup (about 2 teaspoons), and a sprinkle of chives. Fold the empty half over to close.
- 5Wipe the skillet again and melt the remaining butter over medium heat. Place two quesadillas in the pan and cook 2–3 minutes per side, pressing gently with a spatula, until the tortillas are deep golden and crisp and the cheese is fully melted.
- 6Transfer to a cutting board and repeat with the remaining quesadillas, adding a tiny bit more butter if the pan looks dry.
- 7Let rest 1 minute so the filling sets, then cut each quesadilla into 3 wedges with a sharp knife or pizza cutter.
- 8Serve hot with extra maple syrup on the side for dipping and any leftover chives scattered over the top.



